Creamy Mango Coconut Pudding
This Creamy Mango Coconut Pudding is a refreshing, tropical dessert that’s light, luscious, and naturally sweetened. Made with ripe mangoes and silky coconut milk, it’s the perfect no-fuss treat for warm days or anytime you’re craving a sunshine-filled spoonful. Best of all, it’s easy to make and uses simple pantry ingredients—no gelatin or eggs required!
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 1 cup coconut milk (full-fat for a richer texture)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1/2 cup water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mango slices or shredded coconut, for garnish (optional)
Instructions:
- Prepare the Mango Puree
Blend the mango cubes in a blender or food processor until completely smooth. Set aside. - Mix the Base
In a medium saucepan, whisk together the coconut milk, water, cornstarch, honey or maple syrup, vanilla extract, and salt until well combined and smooth. - Cook Until Thickened
Place the saucepan over medium heat. Stir continuously with a whisk or silicone spatula to prevent lumps. Cook for 4–5 minutes until the mixture begins to thicken. - Add the Mango Puree
Stir in the mango puree and cook for an additional 2–3 minutes, stirring constantly, until the pudding is thick and silky. - Chill the Pudding
Remove from heat and immediately pour the pudding into serving bowls or dessert glasses. Let it cool slightly at room temperature, then refrigerate for at least 2 hours until fully chilled. - Serve and Enjoy
Before serving, garnish with fresh mango slices or a sprinkle of shredded coconut for added texture and visual appeal.
Recipe Notes:
- For a creamier finish, use chilled full-fat coconut milk.
- You can substitute mango with other tropical fruits like papaya or pineapple for a twist.
- To serve warm (like a tropical custard), skip the chilling step.
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4